Easy Chicken Curry
Easy Chicken Curry - a quick, tasty supper using cooked chicke. Supplement with a tin of lentils if needed.
Servings: 6 servings
Ingredients
- 1 cooked chicken
- 2 medium onions
- 200 g mushrooms
- 150 g green beans
- 2 sweet potatoes
- ½ small cauliflower
- 1 pepper, red, green or yellow
- Oil
- 190 g jar curry paste, see note
- 400 ml coconut milk, 1 can
- 400 g canned chopped tomatoes, optional
Instructions
Preparation:
- Strip the meat from the chicken and tear/cut into pieces - 2-3 times bite-size
Prepare the vegetables:
- Peel and chop the onions
- Wash and slice the mushrooms
- Trim the beans and cut into 2-3 pieces
- Peel the sweet potatoes and cut into bite-size chunks
- Wash and chop the cauliflower into small florets
- Wash and chop the pepper
- Prepare any other vegetables that you have, keeping the pieces 1-2 bites big
For the curry:
- Heat a large frying pan on a medium-high heat and add about 2 tablespoons oil
- Brown the onions and cook the mushrooms if using and remove to a plate for laterIf you have 2 pans, cook the mushrooms separately
- Fry the vegetables to soften and start to brown, starting with the ones that take the longest to cook. Add each set of vegetables in as the previous is done(Add more oil if needed)
- Hard vegetables like cauliflower, carrots, potato/sweet potato firstMedium veg like French beans, sugar snap peas, courgette next, adding back in the onionsPeppers and leeks last
- Add the chicken and mushrooms and stir well to start it heating through
- Add the curry paste and half of the coconut milk. Mix it all together thoroughly, then add the rest of the coconut milkIf you need more liquid, add wine or a tin of chopped tomatoes, or a little water
- Bring to the boil and turn the heat down and simmer for 30-40 minutes
- Serve with rice.
Notes
Everyday Cooks Tips:
To make Easy Chicken Curry Gluten-Free:- Check the curry paste ingredients